Soup

Carrot and fennel soup

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4-6 servings

1 onion
2 cloves of garlic
10-12 carrots, depending on size
1 fennel
1 liter of vegetable stock
1 tbsp. fresh ginger
Oil for frying
Salt and pepper

Start by chopping the onion, garlic, ginger, carrots and fennel. Heat up the oil in a big pot. Sauté the onion and garlic for a few minutes. Add the ginger. Throw in the carrots and the fennel and let it go light brown before adding the stock. This brings out the sweetness of the carrots and gives a nice contrast to the anis flavour of the fennel. Add the stock and leave is to simmer for approimately 30 minutes. Once the vegetables are soft use a hand blender to turn it into a nice and creamy soup.
Season to taste.

Photos by Teodora Bankovska

Broccoli-stilton suppe

Efter vores første tur til den lokale SuperBrugsen, blev vi virkelig imponerede over al den mad som vi fik! Der var salater, broccoli, blomkål, æbler, pærer, kål.. og meget mere broccoli 🙂 Variationen (og kvaliteten) af grøntsagerne var perfekte og med de grønne farver som inspiration, valgte vi at lave en broccoli-stilton suppe.

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Note! Opskrifter vil (normalt) blive angivet i reducerede mængder eftersom vi tilbereder retterne ud fra den mængde som vi modtager.

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1 løg
1 spsk. olivenolie
2 broccoli
2 porrer
3-4 kartofler
1 chili (el. mere)
ca. 1 liter kyllinge-bouillon
50 g stilton ost (gorgonzola)

Skær løg, broccoli, porrer, kartofler og chili i mindre stykker. Sauter løgene i lidt olie indtil de er gennemsigtige. Kom broccoli, kartofler og porrer i og sauter også disse. Tilsæt kyllinge-bouillon og giv suppen et opkog og lad herefter suppen simre indtil grøntsagerne er møre. Gryden tages af varmen og suppen køles langsomt ned. Rør osten i indtil den er smeltet og tilsæt til sidst chili.

Blend suppen og server den med friskbagt brød  – og nyd den 🙂

Inspiration til opskriften stammer fra allrecipes.com og billeder er taget af Teodora Bankovska.

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English version:

After our first pick-up at the local SuperBrugsen, we were positively surprised about the amount of food we got! Just to mention a few, there was salad, broccoli, cauliflower, apples, pears, cabbages…and some more broccoli 🙂 The variety (and also the quality) of the products was superb and therefore, inspired by all the green ingredients, we decided to make a broccoli-stilton cheese soup.

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Note! The recipes will (usually) be written down in reduced amounts since we’re cooking with the amounts that we receive and more or less everything goes in by the gut feeling.

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1 onion
1 tablespoon olive oil
2 heads of broccoli
2 leeks
3-4 potatoes
1 chili (or more)
approx. 1 liter of chicken broth
50 g stilton cheese (Gorgonzola)

Cut the onions, broccoli, leeks, potatoes and chili into small pieces. In a large pot over medium heat, cook onions in olive oil until translucent. Stir in broccoli, potatoes and leek and cook  until veggies start to release their moisture. Pour in the chicken broth, bring to a boil, then reduce the heat and simmer until the vegetables are tender. Remove from the heat and let it cool slightly. Stir in cheese until melted. Add chili.

Puree soup with an immersion blender. Serve it with fresh-baked bread and enjoy 🙂

The inspiration for the recipe came from allrecipes.com and all pictures are taken by Teodora Bankovska. 

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